Not gonna lie, this sunny forecast makes me want to spend less time hovering over the stovetop, and more time enjoying simple dishes crafted from Portland’s late-summer harvest--namely, peach season. This quick dolled-up caprese sando makes the perfect poolside or picnic snack, while soaking up every last drop of sunshine.
Makes 1 humongous sandwich. Seriously, grab a hungry friend and share!
Ingredients
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1 slab of focaccia, sliced in half down the middle
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1 ball fresh burrata cheese, cut into wheels
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Salt and pepper, to taste
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2 tsp. capers
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4 prosciutto slices
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A handful of fresh basil, stemmed
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1 ripe peach, peeled and sliced into slivers
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1 tsp. balsamic vinegar
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2 tsp. good-quality olive oil
Mise En Place
As always, set yourself up for success by “mising” your workspace smartly and having all of your ingredients ready to build your sandwich. Starting with the bottom half of your focaccia, shingle your burrata cheese evenly atop the bread before seasoning with salt and pepper to taste.
Sprinkle capers over the burrata and ribbon your prosciutto above them. Finally, scatter the basil leaves uniformly atop the cheese before adding your peach slices and finishing with drizzles of balsamic and olive oil.
Add the top half of focaccia to complete the sandwich, and slice in half (diagonally). It’s that easy, friends! Of course, you could warm this sammy up if that’s your thing, but the fresh flavors are ready for savory the second you slice it in half.
